Apple-ricotta Crumb Cake
From christinem 10 years ago
- 1 hr 45 m to make
- Serves 10
This was SUPPOSED to be a Butterscotch Apple-Ricotta Cake, but guess who forgot to add the butterscotch morsels? That's ok - I actually wasn't thrilled with how this turned out initially - REALLY gooey and rich - but the next day I noticed it had set up quite nicely, very moist and flavorful! Read more So I decided to post this as is..... I'll be back with butterscotch and maybe a few subtle changes! ;) See less
Ingredients
- 1 ¾ cup flour shopping list
- 1 tsp baking powder shopping list
- ½ tsp baking soda shopping list
- ¼ tsp salt shopping list
- 1 cup sugar shopping list
- 1 cup butter shopping list
- 2 eggs shopping list
- 1 cup ricotta shopping list
- 2 tsp vanilla shopping list
- 2 medium apples, peeled, cored and sliced thinly. shopping list
- 2/3 cup brown sugar shopping list
- 1/3 cup sugar shopping list
- 1 cup flour shopping list
- 1 ½ tsp cinnamon shopping list
- ¼ tsp salt shopping list
- ½ cup butter, cut into cubes shopping list
How to make it
- Butter a 9” springform pan and preheat oven to 375 F.
- Sift or whisk together 1 ¾ cups flour, baking powder, baking soda and salt; set aside.
- Cream 1 cup butter and 1 cup sugar together until light and fluffy; beat in eggs, one at a time.
- Add ricotta and vanilla beat until combined.
- Slowly add flour mixture, beating until just blended after each addition (I split the flour mixture into thirds)
- In separate bowl, mix together the brown sugar, white sugar, 1 cup flour, cinnamon, and salt. Cut in butter with fork, pastry blender or your hands until the mixture resembles coarse crumbs.
- Spread half the batter in the bottom of the springform pan. Top with half the crumb mixture. Spread remaining batter over top (batter is thick and a bit sticky, so I plop a few dollops on top and spread with a metal spatula…fingers work, too!).
- Top that with about half of the remaining crumb topping.
- Arrange apples slices on top, then sprinkle with the rest of the crumb mixture.
- Bake for about 1 hour and 20 minutes, or until tester inserted in center comes out dry (start checking at an hour or so)
- Remove and let cool 30 minutes. Run a knife around the edhe and remove sides of springform pan. Cool completely.
- Cut into wedges and serve.
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